The soybean is one of the richest and cheapest sources of protein and is a staple in the diets of people and animals in numerous parts of the world. The seed contains 17 percent oil and 63 percent meal, 50 percent of which is protein. Because soybeans contain no starch, they are a good source of protein for diabetics. In East Asia the bean is extensively consumed in the forms of soy milk, a whitish liquid suspension, and tofu, a curd somewhat resembling cottage cheese. Soybeans are also sprouted for use as a salad ingredient or as a vegetable and may be eaten roasted as a snack food. Young soybeans, known as edamame, are commonly steamed or boiled and eaten directly from the pod. Soy sauce, a salty brown liquid, is produced from crushed soybeans and wheat that undergo yeast fermentation in salt water for six months to a year or more; it is a ubiquitous ingredient in Asian cooking. Other fermented soy foods include tempeh, miso, and fermented bean paste.